Winter White Chocolate Cranberry Tart Recipe

While some days you just want a quick treat to satisfy your sweet tooth, others it's satisfying to make a beautiful, delicious dessert. Katie Rosenhouse's white chocolate cranberry tart recipe is a delightful winter treat for all.

– 6 ounces gingersnap cookie – 4 tablespoons salted butter, melted – 2 cups whole cranberrie – Zest of ½ orange – ½ cup packed light brown sugar – ¼ teaspoon ground cinnamon – ¼ teaspoon ground ginger – 1 teaspoon lemon juice – ¼ cup water or bourbon – ⅔ cup heavy cream – 4 tablespoons salted butter, softened – 1 teaspoon vanilla bean paste or extract – ⅛ teaspoon ground nutmeg – ¼ teaspoon kosher salt – 12 ounces (2 cups) white chocolate chips or broken chocolate bar – ¾ cup granulated sugar, divided – 1 cup whole cranberrie



Heat the oven to 375 F. Parchment two baking sheets and set aside. Make fine gingersnaps crumbs in a food processor. 

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 Press gingersnap mixture evenly into a 9-inch fluted tart pan over a baking sheet with a small measuring cup. 

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In a small pot, cook cranberries, orange zest, brown sugar, cinnamon, ginger, lemon juice, and water or bourbon over medium heat for 4-6 minutes, stirring often. 

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Optionally, blend smooth. Evenly distribute jam in the tart crust. Simmer cream, 4 tablespoons butter, vanilla, nutmeg, and salt in a small pot.

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Add white chocolate and wait 1–2 minutes. Whisk smooth. Spoon white chocolate ganache over cranberry jam gently. 

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Chill overnight or at least 2 hours until firm. Simmer ½ cup sugar and ½ cup water in a small pot. Remove from heat, add cranberries, and let sit 10 minutes.

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Cranberries should be moved to the other prepared baking sheet using a slotted spoon. Allow to sit for ten minutes.

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Before serving, top the tart with additional garnishes of your choice and sugared cranberries.

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